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Name: Stormy Valley Forge Pa I Love MAM ~ So Happy Together
That's the neat thing about those kind of dishes, just like soup, you toss in whatever you have on hand.
Same here, Sal, I could do without a bottom crust. Well my stove has a big pot of peppers, onions, mushrooms and tomatoes with sweet and hot sausage cooking on it. I had a lot of peppers and tomatoes that had to be cooked and this sausage was just cluttering up the freezer. We will get at least three good meals out of that. Plus I'll probably have a lunch or two from it. I have a lot of salad on hand too.
Name: Stormy Valley Forge Pa I Love MAM ~ So Happy Together
Speaking of chicken pot pie, here's a recipe for a one crust one that can be made as rich or as light as you prefer. I like the wonderful vegetable assortment in this one. I'd probably use a frozen pie crust for the topper. I'm not the best pie pastry maker.
Name: Sally central Maryland slef employed writier
Sausage in sauce etc freezes so well. For unknown reason though I don't ever put mushrooms in it. I love mushrooms with meatballs, and with chicken cacciatore.
I never mastered pie crust by hand. I've hardly really tried though. I can do it well with the processor. I have the old, full size Cuisinart and use the lower mixing blade. One cup flour, 1/4 tsp salt, quarter cup shortening, pulse couple times to make it 'mealy'. Then dribble in couple or 4 TB of ice water as it runs briefly until it starts going around in a large ball. Voila. Take it out, ball it up and press it into a fat disc. Wrap and chill to roll, or freeze to roll later. Do it twice for a two crust pie. Now, my only complaint is I don't have as much on the edge of the plate as I feel I should have, to make an edge to the pie. Maybe I need to fudge the flour measurement up by just a TB or two.
BTW, Mom could make pie crust but not good biscuits. Almost the same ingredients. I've now read from Shirley Corriher that biscuit dough should be really wet, to rise up. AHA.
I remember reading an article ( while ago) about glycemic index in foods, and it saying that acid, such as vinegrette dressing, in a meal cuts down on the blood sugar spike. Stormy?
"If you bring joy and enthusiasm to everything you do, people will think you're crazy" W. Haelfeli, New Yorker cartoon
Name: Stormy Valley Forge Pa I Love MAM ~ So Happy Together
Sally, They say that the surest way to kill a pie crust is too handle it too much thereby melting the bits of fat which are essential to the crust's texture and body. Of this I am sure that I am guilty as my body temperature is pretty high and I use the same ingredients and process as everyone else, but mine always comes out flat and not flaky. I think that the heat from my hands must melt the bits when I am rolling and handling the dough.
I never heard that theory about acid and blood sugar. Personally I work to keep the acidity of my food down for other health reasons. I will look into that though. Thanks!
I didn't really make a sauce for those peppers, but they are in a very tasty red juice from all of the vegetable's water, including the mushrooms and tomatoes. I added the mushrooms shortly before the end so that they would still have some body. Even when I make it without tomatoes, I usually add mushrooms if I have some on hand. They add a really nice flavor.
Name: Stormy Valley Forge Pa I Love MAM ~ So Happy Together
I never made a pie crust purely from shortening. I've made them from all butter, half butter and half shortening and also from lard. Does the crust brown at all when you use all shortening?
Name: Stormy Valley Forge Pa I Love MAM ~ So Happy Together
Here's an unusual Lentil Soup/Stew recipe. I don't usually have barbeque sauce on hand, but I'm sure I could make some from some catsup. The apples probably give this an interesting flavor.
Name: Sally central Maryland slef employed writier
Hey, I have a bag of lentils about to "expire' whatever that means, how can they be god for two years then not good the next day LOL. Sure you can fudge for the BBQ sauce,, or make some, then you'll have an excuse to make some BBQ.
Man my soup was good. I had broth from a previous chicken roast carcass.
Someone brought a pumkin dessert to work tonight, kind of a layered in 13 by 9 pan thing with graham crust, pumpkin layer, something sweet, pale and sort of crunchy, and then nuts. yum
"If you bring joy and enthusiasm to everything you do, people will think you're crazy" W. Haelfeli, New Yorker cartoon
Name: Stormy Valley Forge Pa I Love MAM ~ So Happy Together
What did you put in your chicken soup this time? I was not as happy with my last one as I should have been. It's funny with chicken soup, sometimes I think it suffers if you don't put a decent amount of salt in it.
You can tell if beans are too old when you soak them. They get all crinkled and don't soften for a long time and then the outer coating splits when they finally do. They don't always plump up as much as they should.
Aldi had canned pumpkin in this week for $.99. I bought a few of them. I like to stock up on them this time of year, because they become scarce after the holidays and never go on sale any other time of year. I like making pumpkin bread all year long. It's a nice change from banana bread. That's another bread that needs no condiment as it's plenty moist and tasty. I put cranberries in mine and Aldi also had the fresh ones for $.99.
Name: Stormy Valley Forge Pa I Love MAM ~ So Happy Together
Here's an interesting and unusual roasted vegetable soup from the food network. I think that it might need a bit more seasoning though, and depending on how you season it, could take on a few different flavors. The cheese croutons are unusual too.
Teri, let me know how you like it. It's not as moist as other cornbread recipes, so I tend to eat it with something it can sop up rather than on its own.
Name: Sally central Maryland slef employed writier
Hm,,, my soup. I had about three cups of nice broth from simmering one of those store roasted chicken's carcasses, or maybe it was the carcass from the large preseasoned perdue roaster we had tried. . I had two cups of frozen cooked white beans. A cup of potato water from mashed potatos the day before. One chicken breast simmered that day and meat cut off, for some more broth. Half an onion chopped small, Three smallish carrots, two ribs of celery large handful of chopped sorrel. It could have taken more vegetables. Magic ingredient, a cup or so of leftover sauce from my italian sausage, peppers and onions tomato sauce, included about two sweet italian sausages chopped and was made with some hot italian crumbled. Oh then about a half cup of Grattoni Dell'Uovo pasta from Italy, and half cup of tiny soup noodles Moderna brand from the Mexican store. It was probably salted enough by the broth from the commercially seasoned chicken.
"If you bring joy and enthusiasm to everything you do, people will think you're crazy" W. Haelfeli, New Yorker cartoon
Name: Stormy Valley Forge Pa I Love MAM ~ So Happy Together
Thanks Sally, I put it there just for anyone who was looking for a lighter alternative.
I had three really good cookbooks that were not healthy eating cookbooks, but they had quite a few recipes that were very healthy. I miss those terribly. One of these days, I am going to find replacements for them. There were wonderful potato recipes in them, with all sorts of low fat gratins.
The soup sounds good. That is basically how I make my soups too. I have a beautiful cabbage right now. I am trying to decide whether to bake it, braise it or make soup with it.
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